Tuesday 26 June 2012
Friday 15 June 2012
Jeanne’s Pumpkin Salad
½ Queensland Blue pumpkin (peeled and cut into smallish
chunks)
1 x packet thin crispy bacon
1 x tin chick peas
1 x bunch of coriander
½ cup lemon juice
½ cup good olive oil
1-2 cloves of garlic (crushed)
Bake pumpkin (I usually bake mine on baking paper with a
drizzle of olive oil) – bake until just cooked so it doesn’t go mushy in the
salad.
Use the same pan/s to bake bacon until crispy; tear into
pieces when cool
Drain / wash / rinse chick peas well
Chop coriander
Combine above
Mix lemon juice, olive oil and garlic (dressing)
Only dress the salad when ready to serve.
Triple Chocolate Muffins
1½ cups SR flour
1 cup firmly packed brown sugar
250g dark chocolate, chopped (I use eating
not cooking chocolate)
125g butter
¼ cup cocoa
300ml sour cream
2 eggs
2 tsp vanilla
12 caramel filled chocolate Easter eggs or 2
packets of Rolos
¼ cup Cadbury Drinking Chocolate – sifted
Preheat oven 180°C
Line 12 x ⅓ cup sized hole muffin pan (large)
with paper cases
Sift flour into large bowl
Mix in sugar (with hands)
Melt chocolate and butter
Stir in cocoa and cool for 5 minutes
Whisk sour cream, vanilla and eggs in a jug
Make a well in centre of dry ingredients
Stir in Chocolate and sour cream mixtures
until just combined
Use folk and don’t over mix
Spoon batter into cases so each hole is ½ full
Press in Rolo or chocolate egg into centre of
each
Spoon remaining mixture into each hole
(approximately ⅔ full)
Bake (fan) 20+ minutes (depending on your
oven)
Cool on wire rack
Dusk with drinking chocolate just before
serving
I freeze in separate bags.
Microwave for a couple of minutes until very
warm (Rolo melted), serve with icecream and/or cream
Yummo!
The Jeanster’s Macadamia - Coconut Cookies
Regular or Gluten Free
2 x cups of
SR flour
½ tsp of
xanthan gum (if making gluten free version)
2 x cups
coconut
1 x cup
sugar
250g butter
(real)
1 egg – very
slightly beaten
2 handful’s
of macadamia nuts + few extra for top of biscuits
Note:
biscuits can be gluten free ~ just use gluten free SR flour (available
from health aisle of most supermarkets) and xanthan gum.
· Wizz flour (food processor)
· Slice butter, add to flour and
wizz
· Add coconut & sugar and wizz
· Remove to large bowl
· Wizz x 2 handfuls of macadamia –
add to biscuit mixture
· Add slightly beaten egg
· Knead dough until smooth round
ball
· Cut in half
· Shape into sausage like rolls
(about the length of your baking tray)
· Cut each roll into 16 slices
· Put onto two baking trays covered
with baking paper (allow room in-between biscuits as they will spread)
· Put one macadamia onto top of
each biscuit
· Bake at 200°C for
12 minutes (not fan-forced)
· Swap position of
trays and cook for a further 4 minutes
Biscuits
will be soft – let cool on tray before storing.
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